Angel Food Cake and Strawberry Cream Roll

4.9
(7)

A wonderful, light summer evening dessert! This never lasts long at home or at a potluck, and it leaves people begging for more.

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
55 mins
Servings:
10
Yield:
1 cake roll

Ingredients

  • 2 tablespoons confectioners' sugar

  • 1 (16 ounce) package angel food cake mix (such as Betty Crocker®)

  • 1 ¼ cups cold water

  • 1 pint fresh strawberries, sliced

  • 2 tablespoons confectioners' sugar

  • 1 pint heavy whipping cream

  • 1 ½ tablespoons confectioners' sugar

  • 1 dash red food coloring, or as needed

  • 2 whole strawberries

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. Sift 2 tablespoons confectioners' sugar onto a clean kitchen towel at least the same size as jelly roll pan.

  2. Beat cake mix and cold water with an electric mixer on Low in a large glass or metal bowl for 30 seconds; increase to Medium speed and beat for 1 minute. Pour 3/4 the batter into the prepared jelly roll pan.

  3. Bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. Loosen cake from pan and turn onto the floured towel; peel off waxed paper. Carefully trim any browned edges. Roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.

  4. Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.

  5. Beat cream in a glass or metal bowl until foamy. Gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds. Measure 1 1/2 cups whipped cream and set aside. Fold sliced strawberries into the remaining whipped cream.

  6. Unroll the cooled cake and spread strawberry-whipped cream mixture onto cake, leaving 1/2-inch border of cake exposed. Roll cake (without towel) around whipped cream layer. Transfer rolled cake, seam side down, to a serving platter.

  7. Stir food coloring into the reserved 1 1/2 cups whipped cream until pink. Frost the outside of rolled cake with pink whipped cream. Garnish with whole strawberries.

Editor's Note:

The nutrition data for this recipe includes the full amount of the angel food cake ingredients using Betty Crocker(R) cake mix. Follow directions according to box if using a different brand.

Nutrition Facts (per serving)

359 Calories
18g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 359
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Sodium 409mg 18%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 3%
Total Sugars 33g
Protein 5g 10%
Vitamin C 23mg 26%
Calcium 85mg 7%
Iron 1mg 3%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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